This quick and easy raw vegan Rainbow Salad recipe is brilliant because it is healthy and great for weight loss but tastes delicious!
Yields:
4 servings.
Prep time:
15-20 minutes.
Ingredients:
Salad
- 8 cups leafy greens (romaine and red cabbage)
- 1 yellow bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 cup chopped green onions or scallions
- 1/4 cup chopped cilantro or mint
- 2 tablespoons sesame seeds
- 1/4 cup slivered almonds or raw cashews (optional)
- 1 avocado, diced
Dressing
- 1/4 cup lemon juice
- 2 tablespoons raw tahini
- 1 tablespoon maple syrup (optional, to taste) or Medjool date
- 1 tablespoon water
- Pinch of sea salt (opt.) or dulse flakes
- Freshly ground black pepper to taste
Instructions:
- Prepare the vegetables: Wash and chop all the salad ingredients.
- Combine the salad: In a large bowl, combine the leafy greens, bell peppers, green onions, cilantro (or mint), sesame seeds, and almonds (or cashews, if using).
- Make the dressing: In a small bowl, whisk together the lemon juice, tahini, maple syrup (if using), water, salt or dulse or coconut aminos, and pepper. Adjust the sweetness and consistency to your liking by adding more maple syrup (or a pitted Medjool date) or water.
- Dress the salad: Add the avocado to the salad and toss gently. Drizzle the dressing over the salad and toss again to coat.
- Serve immediately: Enjoy your fresh and colorful raw vegan salad!
Tips and Variations:
- Add more veggies: Feel free to add other raw vegetables you enjoy, such as shredded carrots, cucumbers, or cherry tomatoes
- Spice it up: For an extra kick, add a pinch of red pepper flakes or a small diced jalapeño to the dressing
- Make it a meal: Add some protein like bloomed rice or sprouted lentils to make this salad more filling
- Get creative with the dressing: Experiment with different flavors by using lime juice instead of lemon, adding a clove of minced garlic, or using a different nut butter like almond butter
Enjoy! Why not check out my other delicious raw vegan recipes!
